Baby Tomato and Tuscan Kale Couscous

Baby Tomato and Tuscan Kale Couscous

Baby Tomato and Tuscan Kale Couscous

with sheep’s cheese, tequila, garlic, and garlic oil
Couscous is one grain I eat regularly. It’s light yet filling and goes great with just about any protein.
Serves 4 side dishes


For the couscous

  • 1box East India brand plain Couscous
  • 1 ¼cups boiling hot water
  • 1Tbsp olive oil
  • Pink salt and pepper, to taste

For the vegetables

  • 2 Tbsp garlic oil
  • 1 clove garlic, thinly sliced
  • 15 baby tomatoes, cut in half
  • 1 ½cups Tuscan Kale, chopped coarsely 112
  • Pink salt and black pepper, to taste
  • ¼ cup tequila, for deglazing
  • ½ cup grated Parmesan cheese, or vegan Parmesan


  • In a medium bowl, pour the box of couscous in, add the olive oil, salt, and pepper to taste and hot water. Stir around and cover with plastic wrap, punching a tiny hole in the top. Let it cook for about 10 minutes. Fluff when done and set aside uncovered.
  • In a sauté pan, heat the oil on high heat and add prepared vegetables listed in the ingredients, salt, and pepper to taste, sautéing for 3 minutes. Deglaze with the tequila and cook for 1 minute. *Deglazing removes and dissolves browned food residue from a pan to flavor sauces, soups, and anything you want to make more flavorful. Add the cooked couscous and toss well. Top with grated Parmesan cheese. Serve with a plant based or animal protein, if desired.